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Ingredients
- 1 1/2 c. Long grain rice, (use Australian jasmine or possibly doongara rice)
- 2 Tbsp. Vegetable oil or possibly butter
- 1 x Heaped Tbsp. blanched almonds
- 1 x Onion, peeled and sliced
- 1 tsp Curry pwdr
- 1 x Fresh mango, peeled and sliced
- 1/2 x Lemon, juiced
Directions
- Boil the rice according to directions on the packet then drain immediately into a large colander. Heat oil or possibly butter in a large frying pan and cook almonds till golden brown. Remove almonds from pan with a slotted spoon and set aside.
- Add in sliced onion to the oil in the pan and fry gently for 5 - 10 min till soft and glossy and just turning a beautiful golden brown colour. Add in curry pwdr and cook for 30 seconds longer then add in liquid removed rice and toss together till heated. Stir through the almonds, sliced mango and lemon juice. Serve warm as an accompaniment to a grill, barbecue or possibly a roast. This rice is particularly delicious with lamb, fish and chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 573g | |
| Calories 1450 | |
| Calories from Fat 301 | 21% |
| Total Fat 34.44g | 43% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 801mg | 23% |
| Total Carbs 259.8g | 69% |
| Dietary Fiber 9.9g | 33% |
| Sugars 26.56g | 18% |
| Protein 24.02g | 38% |
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